Pages

Tuesday, September 28, 2010

Mushroom Galette

From the kitchen of One Perfect Bite...It's been a busy day. I've started working on the dishes that I'll be featuring while we are traveling and the first day of cooking is always daunting. I managed to get a lot done, but as the sun set I had a "Eureka" moment. Surrounded by plates of food, I had forgotten about dinner and nothing on my counters was suitable for an evening meal. I grabbed a pie crust from the freezer and mushrooms and cheese from the refrigerator and threw together this homely galette. It normally is a much grander affair. On a good day, wild mushrooms, sauteed with fresh herbs and shallots, are tossed with a premium blue cheese and wrapped in a cloak of puff pastry that's baked until the color defines rich golden brown. That didn't happen tonight. I took every shortcut imaginable, but there is an upside to this sad tale. It worked. If I hadn't had the good stuff, I never would have known that this wasn't the real thing. The recipe I pillaged belongs Joanne Weir who is one of my favorite foodies. She stays under the radar but her recipes are spot on and I love her style. I'm going to share her recipe for Warm Stilton and Mushroom Galette with you and let you guess where I took my shortcuts. Here's her recipe.

Directions:1) To make crust: Place flour and salt in a food processor and pulse two times to combine. Add butter and pulse several times until most of the mixture is size of bread crumbs with a few pieces remaining pea sized. Dump mixture out onto a work surface in a pile. Spread it out a little. Make a well in center of mixture. Whisk together sour cream, lemon juice and water; add half of liquid to well. With your fingertips, mix liquid with dry mixture until large lumps hold together. Remove large lumps and repeat with remaining liquid, using as much liquid as needed to hold dough together. Refrigerate for 1 hour.2) Preheat oven to 400 degrees F. Place dry porcini mushrooms in a small bowl, cover with boiling water and let sit 30 minutes. Drain mushrooms and reserve liquid for another use. Finely mince mushrooms and reserve.3) In a large frying pan over medium heat, melt butter. Add green onions and cook, stirring occasionally, until soft, 5 minutes. Add rosemary and thyme and continue to cook 1 minute. Increase heat to high, add fresh and minced dried mushrooms and cook until mushrooms are soft and liquid from mushrooms has completely evaporated, 8 to 10 minutes. Remove from the pan and cool.4) Roll dough on a floured surface to make a 12-inch circle. Place on a baking sheet. In a bowl, combine Stilton and mushrooms. Spread mixture over dough, leaving a 1-1/2-inch border around edges. Fold uncovered edge of pastry over mushrooms and cheese, pleating it to make it fit. There will be an opening in center of tart. Bake until golden brown, 30 to 40 minutes. Cool for 5 minutes. Slide galette onto a serving plate. Serve hot, warm or room temperature.Yield: 6 first course servings.

I so wish you were here. I am busy with product innovation for a mushroom company. I get loads of all the exotic mushies every week. Looks like you are the right one to have at my side!!!The galette looks so delicious!!!

One shortcu i can immagine is the crust. Now for the others, I am sure an experienced cook like you, would find hundreds of ways to cut short. In the end, it doesn't matter what you do but the end result and that Mary looks absolutely mouthwatering.

Galette's are wonderful. I have yet to make one this year, but it is getting cooler, the time is coming! This looks so delicious. My picky eating boyfriend would not like it because he's not a mushroom eater, but I could see myself eating the entire thing!!

We are currently working our way through a Swiss chard gallette inspired by Anne Burrell of "Secrets of a Restaurant Chef". Peter's crust is marvelous and the chard filling came from the garden. Gallettes rule!

Goodness, I don't think I've ever heard the term Galette. This makes me think of an English peasant dish, kind of like a shepherds pie. I know it's different from that, yet it has that kind of look to me. It is so beautiful and comforting both at the sme time. And not many dishes are both. Of course the pie crust would be the biggest shortcut. I may try on of these with different things inside.

Finally got the time to attack my Google Reader and catch up. I was snickering while reading this post. Time is sometimes so elusive...It pays off to have good quality produce and staples on hand for just these kinds of moments. I do not doubt that the galette tasted as wonderful as it looks.Another recipe to try when the time is short:)Greetings from California!

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice